all episode long we've been visiting the people in places that call Chicago home
and tonight I'm joined by a very special guest Lourdes thwart a from WGN news and
it just so happens that my parents are Cuban and Logan Square is home to some
amazing Cuban restaurant and Lizette on arap told us we want to go into Cuban
food we had to come spell it out I'm gonna make the drinks I'll make the food
let's do it I'm ready
all right Jose I brought Lourdes to ward 8 with me she's making herself at home
behind your bar making some drinks and stuff so what she's doing that why do
you tell me about the history here at palma de my Maude started back about 25
years ago i used to be called the Liril i changed the name to paladar because in
cuba people made their living rooms and dining rooms and made them into
restaurants it's my mom's cooking but right now I tell you our chef is cooking
better in my mom you sure you want to say that on camera well your mom's no no
I know what makes you guys Chicago's best originally I left Cuba when I was
about 4 to 5 years old and we landed right here in Logan Square we're doing
everything from scratch everything's fresh everything's very authentic so we
need to comfort this food we need to compliment load of his drinks that she's
making someone write it - okay let's go okay wait tonight Jose is going to teach
me how to make one of the national dishes of Cuba a shredded beef stew
lovingly referred to as ropa vieja
how they doesn't leave Ripon guys it just falls on falls apart
ropa vieja or old clothes in English refers to the shredded nature of the
dishes main ingredients time to stew so every Cuban food starts with a good
sofrito what is the free thought tell me now well it's a little bit of olive oil
green pepper and onions garlic ground pepper little bay leave there cumin we
mix in our shredded beef and finish with tomato paste be frost white wine vinegar
and a secret paladar seasoning and then all you want to do now is wait about 8
minutes and be said just enough time for Lotus to whip up some mojitos and meet
me for dinner ok this is my time to shine I'm going to try mojito I'm gonna
attempt it so that we can have it with our dinner start with some sugar do a
little to 2 scoops in there for 2 scoops of sugar or that CV there's a little
pinch of mint just touch of lime and then stare with little muddling you want
to get the mint oil cows but you don't want it over muddle it ROM and some rum
here in the head of yours however of course it is you want to finish it off
with the soda water it's headed our house will keep the moment of truth here
we go si Senora muy Rico thank you how would
he describe Cuban people loving loud it's all about passion the more rum they
drink the louder they get definitely that's me I think I might be to watch
you but I think a very family-oriented that's kind of how it feels here comes
out in the food I think it's the home cake you know you could just taste that
they care outside of Little Havana in Miami this by far is the best Cuban food
I've had it's as good as it gets this is just as good as it gets
you did a great job of mijitos by the way Thank You adult that was beautiful
very very pretty but we should eat all right let's do it
hmm yeah what do you think I love it it reminds me a lot of my dad I'm not as
good of a cook as Ian okay I've never been able to perfect
this dish yeah I love it it's delicious it's almost like you're in Cuba at least
for you know an hour or so for dinner I couldn't have said it about myself thank
you so much for coming along who was better me or Ponting be honest it's
really tough okay I'm excited for our mandate you
look very nice you look spent that excuse is very done huh sorry dad
sorry Dan I was waiting for that well flip well you well played sorry Dan